Sorghum and millet phenols and antioxidants

Abstract

Sorghum is a good source of phenolic compounds with a variety of genetically dependent types and levels including phenolic acids, flavonoids, and condensed tannins. Most sorghums do not contain condensed tannins, but all contain phenolic acids. Pigmented sorghums contain unique anthocyanins that could be potential food colorants. Some sorghums have a… (More)

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Cite this paper

@inproceedings{Dykes2006SorghumAM, title={Sorghum and millet phenols and antioxidants}, author={Linda Dykes and Lloyd W. Rooney}, year={2006} }